Glazed Poultry Liver with Rosemary Apples

Peel and core the apples and cut them into even slices. Cut the onion into thin strips. Chop the parsley finely.

Bring the white wine to a boil together with the sugar and rosemary, reduce and “assemble” with butter (slowly stir cold butter into the no longer boiling sauce while whisking vigorously). Glaze the apple slices in it.

Cut the toast without crust into triangles and bake in oil until golden. Store and season with “Quatre Epices”.

Fry the chicken livers in foaming butter with the thyme sprigs on all sides and only then season with salt and pepper. Remove from the frying pan, remove the butter, but not the gravy. Add the chicken jus, balsamic vinegar, onion strips, chopped marjoram and the raisins. If you like, you can add a dash of Calvados. Bring to the boil and glaze the liver in it.

Then arrange alternately a piece of chicken liver, a slice of apple and a triangle of toast. Finally, drizzle the sauce with the raisins around it and sprinkle with parsley.

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